Production and Processing of Milk

Duration of this graduate study is two years. For each program 60 ECTS points per year should be acquired, total number being 120 ECTS points. Throughout the study, students acquire theoretical knowledge and practical skills of overall system of production and processing of milk into dairy products, enabling them to continue their education on specialist and Ph.D. studies. Due to content and system of offered study modules, as soon as they finish their study, students are competent and able to work on their own. They can run milk production on farm, technology of milk processing into various dairy products, quality control of dairy products. Furthermore, the level of acquired competence is enough for equal participation in: team work on developing new technologies and products; management of milk production and processing; expert work in agricultural counselling services; research institutions and agricultural administrative bodies.

1. SEMESTER

ECTS

Compulsory course
=> Required number of ECTS credits: 30

Teach. hrs

3

Biochemistry - selected chapters (26142)
Nenad Jalšenjak

30(30+0+0)

3

Biology of lactation (144558)
Krešimir Salajpal

30(25+5+0)

6

Biometrics and planning of research in animal science (144441)
Miroslav Kapš

60(30+30+0)

6

Ruminant Nutrition (144503)
Darko Grbeša

60(38+18+4)

6

Chemistry and physics of milk (169504)
Neven Antunac

60(30+26+4)

6

Dairy microbiology (144559)
Dubravka Samaržija

60(30+20+10)

2. SEMESTER

ECTS

Compulsory course
=> Required number of ECTS credits: 26

Teach. hrs

6

Biochemistry and technology of cheese ripening (169505)
Samir Kalit

60(40+16+4)

2

Master thesis - Seminar (160350)

20(++20)

6

The production of cow's milk (144560)
Ante Ivanković

60(47+5+8)

6

Production of sheep and goat milk (144512)
Zvonimir Prpić

60(40+14+6)

6

Cheesemaking (169506)
Samir Kalit

60(36+16+8)

ECTS

Elective course: Grupa 1 (14500)
=> Required number of ECTS credits:

Teach. hrs

6

The European union and the common agricultural policy (26190)
Ramona Franić

Genotypes and selection in dairy production (169508)
Nikolina Kelava Ugarković

60(32+20+8)

6

Molecular genetics in animal production (144552)
Jelena Ramljak

60(32+24+4)

6

Animal breeding (144447)
Miroslav Kapš

60(30+26+4)

6

Technologies and technical processes in the production of milk and meat (26472)
Krešimir Salajpal

60(38+22+0)

6

Health aspects of meat and milk production (98398)
Antun Kostelić

60(40+20+0)

ECTS

Elective course: Grupa 3 (14503)
=> Required number of ECTS credits:

Teach. hrs

3

English language 2 (144579)
Tina Kužić

30(15+15+0)

6

Global ecology (144071)
Željka Zgorelec

60(26+14+20)

3

Writing and presentation of scientific work (144450)
Miroslav Kapš

30(6+6+18)

6

Extension service and communications (132885)
Đurđica Žutinić

60(28+12+20)

3

Precision sheep and goats nutrition (144508)
Goran Kiš

30(20+6+4)

6

The production of milk and meat of ungulates (144553)
Jelena Ramljak

60(40+14+6)

6

Rural tourism (116651)
Marija Cerjak

60(28+12+20)

6

Sensory evaluation of milk and dairy products (133216)
Neven Antunac

60(22+26+12)

6

Cost management in agribusiness (87427)
Zoran Grgić

60(30+16+14)

6

Laboratory technology (169302)
Nataša Mikulec

60(28+28+4)

4. SEMESTER

ECTS

Compulsory course
=> Required number of ECTS credits: 28

Teach. hrs

28

Master thesis - Production and processing of milk (169304)

0(++)

ECTS

Elective course: Grupa 4 (14502)
=> Required number of ECTS credits:

Teach. hrs

3

Applied data analysis (144099)
Marija Pecina

30(14+8+8)

6

Marketing in agriculture (132889)
Damir Kovačić

60(41+0+19)

Objective

The curriculum and teaching content of mandatory, elective for the study and elective courses enable students to acquire competencies needed to work in various jobs in the field of dairy industry. After completing the study, student competencies are reflected as a following abilities: identifying problems and suggesting socially and ethically responsible solutions in areas involving milk production system, milk processing technology, quality assurance system for milk and dairy products, applying acquired knowledge and skills in new or unfamiliar situations in the broader field of dairy industry, acquiring new scientific knowledge and adapting acquired knowledge and skills to create new ideas needed for teamwork in the processes of developing new technologies and products, using acquired knowledge and skills to manage work in the production, monitor laboratories or state bodies of food control system, planning, organization and management of milk production on the farm and in the industrial production technology of milk, fermented milks, cream, butter and cheese as well as the integration of certain segments of milk production and processing into a single, economically justified system. Furthermore, the objective provides graduates with the level of knowledge and skills in the field of dairy science needed for self-employment, expert associate and agricultural extension service jobs as well as for work in research institutes, state agricultural administration and/or further education at the postgraduate study level.

Learning outcomes

1

2

3

4

5

6

7

8

9

10

11

12

13

14

1st semester

Biochemistry - selected chapters

+

+

Biology of lactation

+

+

+

+

+

Biometrics and planning of research in animal science

+

+

+

+

+

Ruminant Nutrition

+

+

+

+

+

Chemistry and physics of milk

+

+

+

+

+

+

+

+

+

+

+

+

Dairy microbiology

+

+

+

+

+

+

+

2nd semester

Biochemistry and technology of cheese ripening

+

+

+

+

+

+

+

Master thesis – Seminar

+

+

+

+

+

The production of cow's milk

+

+

+

+

+

+

+

+

+

Production of sheep and goat milk

+

+

+

+

+

+

+

+

+

Cheesemaking

+

+

+

+

+

+

+

3rd semester

Fermented milks

+

+

+

+

+

+

+

+

+

+

Traineeship - Production and processing of milk

+

+

+

Professional project - Production and processing of milk

+

+

+

4th semester

Master thesis - Production and processing of milk

+

+

+

+

+

+

+

+

+

+

+

+

+

+

Identify problems and suggest socially and ethically responsible solutions in areas including the system of milk production, milk production technology, quality assurance system in production of milk and dairy products

Apply acquired knowledge and skills in new or unfamiliar situations in a wider scopeof dairy profession, as well as in the acquisition of new scientific insights

Adapt acquired knowledge and skills to create new ideas

Apply acquired knowledge and skills to work in management of manufacturing facilities or control laboratories or state bodies for food control system

Analyse, classify and prepare the establishment and control monitoring of all aspects of production and processing of milk

Integrate certain aspects of the production and processing of milk and dairy products into a single economic entity

Formulate complex problems of optimization and decision-making, and interpret solutions to problems in their original context

Express the views and ideas to solve problems with experts and laics in the dairy profession

Equally participate in teamwork in developing new technologies and products

Unequivocally express arguments, conclusions, facts and knowledge from the dairy profession which support these conclusions

Manage milk production and processing of raw milk into dairy products at the farm

Organize and plan the production of milk and dairy products in the industrial environment for production of drinking milk, fermented milk, cream, butter and cheese

Monitor quality assurance system of production, legal protection, merchantability and distribution of finished products from producers to consumers

Attain the level of knowledge and skills in the area of dairy science necessary for Lifelong learning and / or continuing to third study level